Spinach Paella - Global Chef Enterprises

Your Cart is Empty

Spinach Paella

Spinach Paella

A healthy version of one of my favorite Spanish dishes.


1 Cup White rice
¼ Cup Olive oil
1 Pound Fresh baby spinach
½ Cup Turkey sausage, sliced
1 Pound Chicken tenders, large diced
1 Red pepper, small diced
1 Clove garlic
2 Packets Goya Sozan
1 Jalapeno pepper, fine diced
2 Scallions, fine diced
¼ Bunch Cilantro, chopped fine
4 cups Water and more as needed
Salt and pepper to taste
2 Black olives
2 cups Tomato Soup


1. In a large pot, on high heat, add in the olive oil. When pot is hot, add in turkey and chicken and sauté quickly until golden brown on all sides. Remove the meats and add in the peppers, chili and garlic and turn heat to medium high. Cook until caramelized.

2. Pour the rice into the pan and coat it with the mixture. Add in the water, scallions and packets of Sazon. Stir until mixed well and turn the heat to high until the rice begins to boil. Add the meats and simmer until the rice is cooked through and the mixture begins to thicken slightly, Add more water if needed.

3. Put the soup on to simmer and reduce for about 5 minutes. In a blender, place some of the spinach in and 1/2 cup of water and blend well. Add more spinach as it is blended and more water if needed. The mixture should be very green and thickened, not too loose.

4. When the rice is done and right before serving add in the spinach puree and mix well. On the bottom of the bowl, spoon soup to cover the bottom. Place a ring mold in the center and spoon in the paella. Press to firm slightly with a spoon. Lift mold out of bowl. Place a sprig of cilantro on top with a couple of black olives. Serve warm.


Entrees Gluten-Free


Also in Recipes

Cat Cora’s Dog-Friendly Zoodles Primavera
Cat Cora’s Dog-Friendly Zoodles Primavera

Cat Cora’s Dog-Friendly Red Sauce
Cat Cora’s Dog-Friendly Red Sauce

Grandma Alma’s White Chocolate Pecan Pie By Cat Cora
Grandma Alma’s White Chocolate Pecan Pie By Cat Cora